Warm salad with eggplant, almonds and goat cheese
6 servings
60 minutes
Warm salad with eggplant, almonds, and goat cheese is a dish inspired by the aromas of Arabic cuisine. Baked until soft, the eggplants acquire a rich, slightly sweet flavor thanks to honey and balsamic vinegar. Crunchy almonds add textural variety, while the tangy goat cheese completes the composition with a delicate creamy note. Cilantro and spices like paprika and cumin bring an Eastern flair, making the salad rich in taste and aroma. This dish pairs perfectly with meat and fish dishes but can also serve as a hearty standalone treat. Served warm, it reveals the full palette of flavor nuances and will adorn any table, whether it's a cozy family dinner or a festive feast.
1
Cut the eggplants into large cubes, sprinkle with salt, and let them sit for 5-10 minutes to release their juice.
- Eggplants: 3 pieces
2
At this time, mix olive oil, vinegar, honey, and spices.
- Olive oil: 5 tablespoon
- Balsamic vinegar: 2 tablespoons
- Honey: 1 tablespoon
- Paprika: 1 teaspoon
- Cumin (zira): 0.5 teaspoon
3
Wipe the eggplants with a paper towel and pour the prepared marinade over them.
- Eggplants: 3 pieces
4
Add chopped garlic and place everything on a baking sheet lined with parchment paper. Bake the eggplants for about 40 minutes, stirring occasionally.
- Garlic: 4 cloves
5
Mix the juice of half a lemon with soy sauce. Place the eggplants in a bowl, add the dressing, chopped cilantro, almonds, and crumble goat cheese on top (can be replaced with any brined cheese).
- Lemon: 0.5 piece
- Soy sauce: 3 tablespoons
- Coriander: 1 bunch
- Almond: 8 pieces
- Goat cheese: 100 g